Abstract Plant-based milk and dairy alternatives have attracted increasing attention as substitutes for conventional dairy products due to lactose intolerance, milk protein allergy, environmental sustainability concerns, and the wider adoption of plant-based diets. This review addresses plant-based milk and fermented dairy alternatives in terms of their nutritional composition, production technologies, functional properties, and reported health effects. Milk-like beverages derived from various plant-based sources show substantial variability in protein and mineral content, as well as in sensory and technological performance. Compared with cow’s milk, which provides approximately 3.0–3.5 g of protein and about 120 mg of calcium per 100 g, most plant-based alternatives contain lower levels of these nutrients, highlighting the need for fortification, particularly with calcium, iodine, and vitamin B12. Fermentation improves nutrient bioavailability, reduces antinutritional factors, and enhances microbial viability in plant-based products. These products may support cardiovascular and digestive health through low saturated fat content and bioactive compounds such as β-glucans and phytosterols, however, challenges related to formulation, structural stability, texture, and sensory acceptance remain. Overall, by evaluating plant-based milks alongside fermented yogurt- and kefir-like alternatives, this review offers a current synthesis of the field, clarifying variability across product types and processing strategies while outlining key technological challenges and opportunities for future product development.
Günaydı et al. (Tue,) studied this question.